Method

Dough (A): Combine all dough ingredients (A) in a mixer fitted with a dough hook; beat on medium speed for 5-6 minutes. Add butter and beat on low speed until a smooth and elastic dough is formed. Leave to rise until doubled in bulk.

Dough (B): In the meantime combine ingredients (B) in a mixer fitted with a dough hook. Beat on medium speed until a dough is formed. Add butter and continue to beat on low speed until a smooth and elastic dough is formed.

Transfer dough to a lightly floured bowl and leave aside covered with a piece of cling film for 40 minutes or until doubled in size.

Roll out both dough (A) and (B) separately. Place dough (B) on the tabletop. Lightly brush all over with a little canola oil. Sprinkle with icing sugar, raisins and apricot. Place dough (A) (plain dough) on top. Use a rolling pin to roll over lightly.

Cut the layered dough into 2cm wide strips. Put the individual strips on the tabletop. Cut straight between the 2cm strip into two, leaving about 1/3 portion uncut at the end. Start to roll up from the uncut end until you come to the cut-side. Wrap round tightly into a neat roll. Sit the roll in a paper case and place in a muffin pan. Put the muffin pan in a warm place covered lightly with cling film and leave aside to proof for 30-35 minutes or until doubled in size. Brush with glaze. Bake in preheated oven at 190°C for 20-25 minutes or until golden.